Cranberry Cumberland sauce
Serves 8-10 | prep 15 mins | total time
- 1 unwaxed lemon
- 1 medium orange, scrubbed under hot water
- 100ml port
- 1 echalion shallot, peeled and finely chopped
- ¾ tsp ground ginger
- 1½ tsp English mustard
- 125g fresh or frozen cranberries
- 1 x 250ml jar redcurrant jelly
Make up to 1 week ahead, cool, cover and chill. The sauce can also be frozen for up to 1 month.
- Remove the zest from the lemon and orange using a peeler then cut into fine strips. Squeeze the orange and put the juice to one side. Bring a medium saucepan of water to the boil, drop in the strips of zest and simmer for 5 minutes. Drain in a sieve and put to one side.
- Return the rinsed out pan to the hob and add the port, orange juice and shallot. Whisk in the ginger and mustard, then tip in the cranberries and bring to the boil. Turn down the heat and simmer for 15-20 minutes, until the cranberries have started to collapse and the liquid has reduced and thickened somewhat. Add the redcurrant jelly to the saucepan and simmer for 4-5 minutes more, until syrupy.
- Stir in the zest shreds, then season, being generous with the pepper. Leave to cool.